Yield: 10 Food Cost: 18 Establishment: Restaurant   Ethnicity: French   Meal Type: Soup, Stew, Chili   Preparation Method: Simmer   Product Type: Whole

Turkey

12 Pound WHOLE TURKEY

As needed sea salt

As needed freshly ground black pepper

1/2 Cup extra virgin olive oil

Remove turkey breasts from the whole bird with a boning knife. Gently pull breast from bone. Remove wings, legs and thighs. Rinse turkey pieces and pat dry. Sprinkle with sea salt and pepper. Heat olive oil and brown wings, legs and thighs over hot, but not smoking oil. Cover and cook wings, legs and thighs gently for about 1 to 1-1/2 hours, frequently shaking pan with a gentle motion. Cook until turkey pieces are cooked through and moist. Roast breast separately to an internal temperature of 165 degrees F. Transfer all to a platter, cover with foil and reserve.

Stew

4 Heads garlic, peeled and coarsely chopped

1/8 Teaspoon saffron threads

4 Teaspoons fennel seeds, crushed

1 Bunch fresh thyme

16 Each bay leaves

1/2 Cup tomato paste

1/2 Cup pastis or anise flavored liqueur

2 Quarts cold water

1 Quart dry white wine

2 Pounds small yellow fleshed potatoes, peeled and cubed

To taste sea salt

To taste freshly ground white pepper

Add garlic, herbs, tomato paste, pastis, water and wine to the same pan. Cover and simmer for about 30 minutes. Remove thyme and bay leaves and discard. Puree the mixture in batches in a food processor. Pour pureed mixture into the pan or a stockpot. Add potatoes to pureed mixture. Cover and simmer until potatoes are cooked through. If required, add additional liquid. Remove turkey wings, legs and thighs from the bone and break into small soup spoon sized pieces. Return turkey pieces to pureed stew mixture. Adjust seasonings as required.

Rouille

4 Slices French bread, day old

1 Cup dry white wine

2 Teaspoons saffron threads

2 Tablespoons hot water

6 Cloves garlic, minced

2 Teaspoons sea salt

1 Teaspoon hot pepper flakes

1/2 Cup fruity olive oil

Tear bread into coarse pieces. Place bread in a small bowl and sprinkle with wine. Let stand 5 minutes. In a small cup/bowl, soak saffron in hot water. Combine bread, saffron, garlic, salt and pepper flakes in a food processor and process to a smooth paste. With the machine running, slowly add olive oil, creating a smooth paste. Season with salt and pepper. Cover. Hold for service at room temperature.

Plating and Service

1 Loaf French bread

As needed fresh thyme

Cut French bread on the bias, about 1/4-inch thick; toast bread slices. Rub with aioli. Spread rouille on top of crouton. Thinly slice turkey breast. Ladle turkey stew mixture into 10 soup bowls. Top with thinly sliced breast. Garnish each presentation with rouille bread slices and fresh thyme.

The traditional French bouillabaisse recipe was adapted for use with turkey by Chef Michael Foley of Printer's Row in Chicago, IL. This creative use of turkey is very profitable with a food cost of 18% for a dinner entree.

Nutrition Facts Calories 1210   Calories from Fat 490 % Daily Value* Total Fat 55g 85% Saturated Fat 13g 65% Cholesterol 255mg 85% Sodium 1320mg 55% Total Carbohydrate 54g 18% Dietary Fiber 4g 16% Sugars 8g   Protein 95g   Vitamin A 6% Vitamin C 20% Calcium 15% Iron 50% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4